1 May 2013

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club is featuring recipes using Rice and Grains a theme chosen my our very own Roz of of La Bella Vita Cucina.

On a personal note I really need to add more rice and grains to my daily meals. Experts say it may be the smartest thing you can do for your heart, not to mention your waistline. I read that only 10% of the population has a daily intake of 3 servings per day recommended by the guidelines. Brown rice is the first whole grain most people add to round out a menu. Natural-foods stores and high-end supermarkets offer a wider variety of grains. You will find some ways of introducing grains into your diet here. Lets see how the Virtual Supper Club has snuck them into their diet.

To prepare meatballs, bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice; reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Wow ... great Asian dish ... I've been seeing baby bok choy a lot more in the stores. It is such a nice crunchy green. I've only used it in a cashew chicken recipe. This dish looks so inviting though, that I think I will give it a try! Thanks for bringing this to our table, Val!

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.